Wang Chajang Kuk‑soo are classic South Korean wheat noodles crafted for the signature black bean noodle dish. These firm, springy noodles hold up beautifully to rich sauces and deliver that satisfying mouthfeel familiar in Korean comfort food.

Key Features

• Simple, trusted recipe: made from wheat flour, salt, and water—no artificial additives, just natural texture and taste.

• Authentic preparation: ideal for Jjajangmyeon, but versatile enough for cold noodle bowls, stir-fries, or soup-based dishes.

• Quick to cook: boils in 3–6 minutes; drain, rinse, then dress in sauce or broth.

Ingredients & Allergens

• Ingredients: Wheat flour, salt, water

• Allergen info: Contains wheat (gluten); store in a cool, dry place.

Nutrition (per 100 g)

• Energy: ~1,440 kJ / 345 kcal

• Fat: ~1.3 g (saturates ~0.4 g)

• Carbohydrate: ~74.8 g (sugars ~3 g)

• Protein: ~9.8 g

• Salt: ~1.8 g 

A single 453 g pack provides around 4–5 servings—perfect for sharing or batch cooking.

Cooking Instructions

1. Add approx. 100 g noodles to 4 cups of boiling water.

2. Boil for 3–6 minutes, stir occasionally to prevent sticking.

3. Rinse under cold water and drain well.

4. Toss with hot black bean (chajang) sauce, or pair with broth, stir-fry, or chilled dressings.